Hope you found this *pomegranate molasses* tutorial useful! If you have any ingredients you'd like me to cover on The Middle Eastern Pantry in the future then let me know, and if you want to see more spillage disasters, then consider supporting the channel and becoming a *Patron* . www.patreon.com/MiddleEats
That would be awesome! I'd love to watch you talking about some of the many pickled and preserved ingredients the Middle Eastern kitchen uses: salty lemons, yoghurt and laban, pickled vegetables,...
Thanks for your suggestion! I tried a couple of pickle experiments last month and have a few more to get right, then hopefully I can do a pickle extravaganza. Only issue with the pickles is it literally takes a couple weeks to make them, so it's a little hard to determine if it worked first time.
Hi middle eats. I am unsure if you read this but I thank you very much. This video is probably singlehandely going to change my life. Its going to have a big impact. Thanks.
I'd just ordered a bottle yesterday because pomegranates are still very young now but I look forward to making my own. Never used this product and I'm so excited to try. I'm interested in trying new things from this region, which I'd lived in all my life so this seems like a good key ingredient. Thanks a lot!
I almost quit chocolate completely during my diet, but i still cant give up mollasses. It takes any salad from meh to a delicacy. Criminally underrated!!!
Hey Obi, great video as usual! Have you actually thought about publishing a cookbook about middle eastern food that focuses on the basic techniques, ingredients and dishes rather than elaborate and fancy meals? Such books exist for different cuisines but I don't really know of one thats about middle eastern cuisine. You already created such a vast knowledge pool here, and I think it would sell really well in book form too. Keep up the great work!
Hopefully one day I'll be able to do just that. I think I still have a lot more to learn in terms of techniques, as I've barely scratched the surface of things like grilling, smoking and drying the various foods we eat in the region. Maybe I'll do a mini book in the near future. Thanks
Bro in north lebanon, specifically Akkar we are very famous for amazing Kebbe, Fried kebbe, baked kebbe or the best one grilled kebbe. We put pomegranate molasses in the kebbe filling, it tastes super duper amazing. You will never do kebbe without it again ;) thank me later!
I like to add pomegranate and other fruits to my vanilla or plain yogurt instead of getting flavored yogurt. I’ve also heard that pomegranate molasses makes for a good meat marinade so I’ll be trying to make some very soon and testing that out!
Thank you for this great tutorial! I’ve just finished bottling my pomegranate molasses! Delicious!!! 😋😋😋 This morning, I bought 3 liters of freshly squeezed pomegranate juice. I followed your instructions to the letter. 3 liters of juice yielded about 700 ml of molasses. The fruit stand I got the juice from carried also jars of molasses and jam. I’m glad I didn’t buy theirs and made my own. Mine is fruitier and tangier.
Since my iranian boyfriend cooked fesenjun for me I'm so obsessed with pomegranate molasses! His family gave us a huge bottle of homemade one from iran. We've been holding back of using it but if it's possible to make it myself I would be so happy! I definitely give it a go! Thanks!
This video is great. I've seen pomegranate molasses at the store and have stared at it more than once because I wanted to get it but I didn't know what to do with it. No excuses now thanks to this video! Thanks a bunch :)
I watched your latest video on how to make musakhan ("ADDICTIVE Palestinian rolls") and I am so appreciative that you already have videos on two key ingredients: sumac, and how to make your own pomegranate syrup. Thank you n_n
just stumbled across this channel and binge watched almost every video you uploaded. they are so informative and entertaining, i especially love these pantry editions. middle eastern really is one of my favorites cuisines. please keep the quality content coming, love you obi
I don't like balsamico but I love this stuff. Could be used on a lot of things. In Syria it's used very much on shawarma and meats. In Turkey you can buy homemade versions of it in water bottles by an old lady in the market. Without sugar and lemon juice though - still excellent.
I've just found your channel and already half of your videos moved to my favourites list. Thank you so much for this recipe, I really needed it. Greetings from Serbia 💗
I saw some in a good spices/seasoning store and had never heard of it before but thought it looked interesting so bought it with no idea what to do with it. So thank you for the inspiration.
I make sticky rice balls with pomegranate juice and a chocolate pomegranate dipping sauce. Amazing! I will have to make this molasses as I cannot find any where I live. Thanks for the recipe!
thank you for this, I love pomegrante molasses, a great friend from Iraq introduced me to it! Now living in rural Spain i find it difficult to obtain so will be giving this a go. Also going to try carob molasses as we have a wonderful tree in the yard!
I'll never forget moving to California as a kid and finding my first ripe pomegranate. It had split open. I asked what these were and was told " chinese apples".
Thanks from Turkey, i was actually wondering what is the difference btw pomegranate sour and molasses and you exactly show Turkish brand one in the first video i watch. Very thankful.
I've just binged watched all your video's firstly they are magical and open up so many ideas since I love to eat middle eastern food but have never cooked it. I was wondering if you would maybe recommend a cookbook with more authentic recipes as I love having recipe books.
Thank you, I hope you try some of them. If recommend the aubergine fatteh to start, it's super easy. Check out Claudia Rhoden's books, they are pretty good!
Thanks for sharing! I'll have to try this sometime. Ever since buying pomegranate molasses to make your arayes last summer, I've been using it in salad dressings and sauces whenever I need another sweet and tangy note. I'll often mix it with some yogurt, lemon juice, and salt, and other mixtures of spices (like baharat!), and thin with water as needed. Definitely not orthodox, but has really made some phenomenal salads out of humble vegetables.
Amazing, it's definitely a versatile ingredient and your salad dressing sounds amazing. Try adding in some pomegranate seeds as well, they really take it to the next level.
Very thoughtful, well made video. Would love to also see included in the pantry series: recommended brands, what to look for when shopping, perhaps Amazon link for reference, for those who are not able to make their own.
Brotip: shell and membranes have more antioxidants than seeds. Usually, food industrials grind the whole fruits, hence the color and the bitter taste (therefore additives).
Fantastic as always! I finally found a bottle a little while back and picked some up. Looks like I'll have to quit eating it off a spoon and actually cook something!
Yay thank you! If you get to it in the future, please let us know how the Molasses made from freshly squeezed Pomegranate juice matches with the store bought juice you had to use as a last resort.
Oh so I thought I addressed that in the video. Basically the test batch with fresh juice was really nice, it was sweet and tangy and tasted berry like. The one from store bought juice was good, the flavours were a bit more cooked, I think that happens because the juice is pasteurised, but it was still really good. Then there's the ready made molasses, the one I currently have is not great, but sometimes I get a good one that tastes similar to the one made from store bought juice. My ranking is: 1- Freshly squeezed juice Molasses 2- Store bought juice molasses 3- ready made molasses.
You and your wife are absolute legends🥰 hopefully your leg is healing and your not left dealing with pinkish counters. I will be making this though I’ll have to use bottled pom juice as the fresh fruit isn’t available now in my area of the states. All the recipes I’ve made are spot on and I find are easy to convert to plant based options. TYFS. I’d humbly like to request a recipe for Amba sauce. As always so appreciate your joint efforts and continued success. Stay safe and healthy everyone ❤️ by the way, those of us blessed with curly hair don’t care😇let it flow.
Thank you, pretty much all better now! Hope it turns out great and you make many delicious meals with it. Glad to hear you've been enjoying them and hope you do for many more recipes to come. I'll definitely look into Amba, tho it might have to wait till July August for the start of mango season. Thank you for watching!
So, I found a recipe that used pomegranate molasses, which I never heard of but it sounded amazing. Now I don't remember the recipe, but tia looks amazing!
Thanks, Obi! I'll be adapting this technique today to deal with several pounds of mountain cherries. With some luck, I'll even get a result that's close enough to pomegranate molasses that I can use it in some recipes as a different-but-still-good substitute- will keep you posted...
Cherries will make a good replacement I think for the pomegranates. If the cherries are organic/homegrown, it's worth checking them for worms/maggots. Cherries are VERY susceptible to infestations in colder climates. It's almost guaranteed in the UK.
@@MiddleEats So far, the pest damage has been mostly bird-related; less gross than worms, but I'll be investing in netting for next year! As they don't hold well once picked, homegrown is about the only way to get them. Luckily they make good hedging or landscape specimens, so if you want to try them, ask around and you might be able to find some bushes to harvest in unexpected places. They have a few common names (Nanking cherry, downy cherry, etc.) and the scientific name is Prunus tomentosa.
Cool vid, thank you! The supermarket around the corner sells bottles of 1L with Armenian pomegranate juice ("100%"). Next thing is me doing pg molasses... in order to make a muhammara. And to use it as all-purpose tangery seasoning. Can't wait!
i clicked on this video for the "where do i use it" since i tend to put it in maybe 60% of the food i make and i worry it'll annoy my guests 😂 it can't always be the star but almost all my dishes end up with at least a little bit. sometimes ill restrain myself and just use the classic sumac and tomato paste sweet/sour combo but even then a little pomegranate molasses really brings out the flavor.
I thought this is something different but it seems like I have already made something similar to this. I have made fruit syrups by using mango or litchi or green mango instead of Pomegranate. Was curious of knowing about Pomegranate Molasses after watching "shelbyscanada" Shawarma!
Just found your channel. Love your videos. Consider a "Pronunciation guide" in the video. Would love to know how to pronounce the name of the dish properly (as well as any ingredients). Keep up the great work!
Could you teach us how to make arabic bread... not just the pita bread, but for example the iranian bread the very big bread cold hot bread in egypt, as well as the egyptian bread made of wheat... the first time i was in middle east what amazed me was the bread! i wasn't expecting it be that delicious although i tried back in America pan pita and some pakistanies bread.... another thing that mesmerised me was the dates... wow! i want to trie everything made out of dates!!!! i wanted to carry a palm date in my bag!!! so i will appreciate cakes, drink, cookies what ever with dates!! please!
In Iran, we love sour foods, which is why our foods usually have pomegranate paste, plum paste, caraway paste, tamarind, apricots and prunes, or sour orange juice, sour grapes.
The upsides and downsides you experience in formulating your recipes help tremendously in knowing whether a recipe is worth the effort. I felt for you when the strainer broke. I have had a Golden Harvest Pom molasses that matches your guidance on my Amazon wish list, but it’s $19+- USD and of course the reviews vary. To make or not to make is the question. Your comparison to a quality balsamic vinegar is apt given the price and effort required to make both. Thanks for our weekly visit to the Mideast.
Thank you! Well it's all part of the journey we are on together, now I just need to replace that broken one. If the reviews vary, then see if you can get fresh pomegranates cheaper. You might want to make a smaller amount at first. If you're in a farming state, then you may be able to pick them up cheaply from a fruit market or whole seller. But yeah it's definitely something you should try! Thanks for watching and being a Patron!
Hi everyone, If pomegranate molasses/juice is too expensive in your area or not available, you can make a somewhat similar alternative if you have the following ingredients in your house: -A bottle of red wine -2-4 tablespoons of strawberry jam -3-8 tablespoons of Cherry "paste" : Fresh cherries that you have halved, pitted, and have cooked down in a sauce pan for about 30 minutes or so, until most of the water/juices are gone. -2-4 tablespoons of sugar This fruit is what was in season in my area. I always also have a bottle of cheap $4-$6 wine on hand for cooking meats (Italian/French cuisine). Steps: 1) Use 3/4 to a whole bottle of red wine 2) Boil on medium or medium high, stirring every 10 seconds or so, until it is reduced to 1/3-1/5 of its actual size. This takes the longest, about 40-60 minutes. 3) Add the cooked down cherry paste, add the sugar, add strawberry jam 4) Stir until the sauce thickens and coats the back of a spoon. The interesting thing here, is that the wine adds a bitter layer of woodsy notes/complexity, and the strawberries add some fruitiness to it. The cherries also help sweeten it a bit, and also adds another dimension. The sugar helps balance the sour wine. So now what I have now is not quite as bright or fruity as a pomegranate molasses, but has a similar flavor profile: -Sweet -Sour -(some) brightness/fruitiness -and additionally, some bitter, oak-like notes Basically, all pomegranate molasses is, is a pomegranate juice reduction. I'm sure an even more budget friendly version would be to use cranberry juice, strawberries, some balsamic vinegar, some sugar, and cook it down. Will try that one next.
Thank you...I found it easier to put all the seeds in a ziplock bag n bash them up n then squeeze the seeds un the cloth now following the rest of the recipe according to your video
I will definitely make it very soon. Thanks! Can you make stuffed vine leaves recipe with pomegranate molasses? Your channel's name is so creative love it!
Thank you. Check out the Iraqi Dolma recipe on my channel. You can make that and stuff the vine leaves with it. I show how to prepare the vine leaves and roll them in that video. It really tastes amazing!
We go through pomegranate molasses so quickly in my house so i dont think ill make it regularly but im def going to try this out for the novelty! Also, fluffing up the store bought ta3mia mix made it 1000% times better in terms of crunchy outside and soft inside, thank you for the excellent ideas and knowledge in your videos 💜👍
Yeah if you consume a lot, it's definitely cheaper to buy it. But it's worth trying this just so you know what the fresh one tastes like, it's amazing. Yay, so happy to know it worked well for you. I was amazed the first time I tried it!
You can use either, these ones were sweet pomegranates. It will make a difference to the end product, but the lemon we add ensures that it is sour enough.
If your clothes got fruit stains or pomegranate stain .. it’s so easy to remove all you need is to put it in hot or boiling water till it gets removed( you can rub it under water after it becomes warm)
It was a gift and it's actually from Risdon & Risdon. They're a brand who make handmade aprons and other clothing in the UK. It's amazing quality and it was made to a custom size to fit me. Thank you
@@MiddleEats Very well. I made six, ate four for breakfast (!), and had two with dinner. Gluten-free doughs are very wet, and this was no exception. Making it into rounds is tricky, but doable. In much the same manner as you demonstrated when making Egyptian falafel, one has to form the rounds on parchment and bravely apply them to the hot steel (or pan). When they're warm, there's little noticeable difference from wheat bread, aside from the fragrance, but leftovers need toasting or reheating to not be ever so slightly chalky. Brown rice flour does not hydrate significantly. I pair it with an equal measure of tapioca starch flour for all my gf breads.
You know what, it never crossed my mind to check for them and what do you know, they exist! Yes they can definitely be used in place of fresh pomegranate seeds, just remember to defrost them fully before blending them!
I've got a similar recipe on the channel, it was the first I ever did. You basically cook the wings about 90% of the way then glaze them a couple times.
These syrups are really really old at least going back to the middle ages (grape syrup goes back to antiquity) Back then most western European high class recipes was Middle Eastern-influenced, and European nobility couldn't get enough of the spices, sugar, citrus fruits, almonds, nuts and dried fruits of the souqs of the caliphate. Date syrup and other kinds were quite common in European cooking. In fact the word syrup comes from the Arabic word for a drink "sharab". These syrups has been preserved in western cocktails were there's still a "grenadine" syrup - deriving directly from this one, albet with a stranger taste. There's also a cocktail called "shrub" that derives from the same word.
It's a stranger taste because the mass-market western grenadine is Rose's. And that's HFCS and a bunch of other junk, with any actual pomegranate taste in the "natural and artificial flavors" category. It derives from pomegranate molasses in spirit, but not in actual ingredients. Which is funny, because "grenadine" comes from the French "grenade" which is literally their word for pomegranate. I make my own grenadine for cocktails/sodas which is basically just PM and a little orange blossom water. It is delicious!
Thanks for these videos! I've been looking for pomegranate molasses for years and never find any in the store, this video is now bookmarked to try in the fall when pomegranates are in season again! Would be interesting to learn more with you about za'atar or various schoogs (spicy pepper spreads, not sure how to spell in English).
Hope you found this *pomegranate molasses* tutorial useful!
If you have any ingredients you'd like me to cover on The Middle Eastern Pantry in the future then let me know, and if you want to see more spillage disasters, then consider supporting the channel and becoming a *Patron* .
www.patreon.com/MiddleEats
That would be awesome! I'd love to watch you talking about some of the many pickled and preserved ingredients the Middle Eastern kitchen uses: salty lemons, yoghurt and laban, pickled vegetables,...
Thanks for your suggestion! I tried a couple of pickle experiments last month and have a few more to get right, then hopefully I can do a pickle extravaganza. Only issue with the pickles is it literally takes a couple weeks to make them, so it's a little hard to determine if it worked first time.
Vegetarian recipes please. Would appreciate if you could add a separate vegetarian playlist too.
Buddy i put the mollasses when i brew the tea! The tea is good
Hope your leg isn't hurt too seriously and that it heals quickly! Thank you and to your wife for pushing through with the video!
It's a lot better now, thanks for asking. It just delayed my filming process a bit. No problem at all, time and tide wait for no man.
Hi middle eats. I am unsure if you read this but I thank you very much. This video is probably singlehandely going to change my life. Its going to have a big impact. Thanks.
My sister in law made a slaw during Ramadan and I was blown away and needed the recipe and she told me she used this stuff
I'd just ordered a bottle yesterday because pomegranates are still very young now but I look forward to making my own. Never used this product and I'm so excited to try. I'm interested in trying new things from this region, which I'd lived in all my life so this seems like a good key ingredient. Thanks a lot!
I have no idea who or what Shelby is 😊 but it's the best video about Molasses
Thank you!
I almost quit chocolate completely during my diet, but i still cant give up mollasses. It takes any salad from meh to a delicacy. Criminally underrated!!!
Hey Obi, great video as usual! Have you actually thought about publishing a cookbook about middle eastern food that focuses on the basic techniques, ingredients and dishes rather than elaborate and fancy meals? Such books exist for different cuisines but I don't really know of one thats about middle eastern cuisine. You already created such a vast knowledge pool here, and I think it would sell really well in book form too. Keep up the great work!
Hopefully one day I'll be able to do just that. I think I still have a lot more to learn in terms of techniques, as I've barely scratched the surface of things like grilling, smoking and drying the various foods we eat in the region. Maybe I'll do a mini book in the near future. Thanks
For sure! Ive been thinking of doing something like that on my patreon. Maybe once I get a bit more time
Great idea. I’d love a book.
Bro in north lebanon, specifically Akkar we are very famous for amazing Kebbe, Fried kebbe, baked kebbe or the best one grilled kebbe. We put pomegranate molasses in the kebbe filling, it tastes super duper amazing. You will never do kebbe without it again ;) thank me later!
I like to add pomegranate and other fruits to my vanilla or plain yogurt instead of getting flavored yogurt. I’ve also heard that pomegranate molasses makes for a good meat marinade so I’ll be trying to make some very soon and testing that out!
Thank you for this great tutorial!
I’ve just finished bottling my pomegranate molasses!
Delicious!!! 😋😋😋
This morning, I bought 3 liters of freshly squeezed pomegranate juice. I followed your instructions to the letter. 3 liters of juice yielded about 700 ml of molasses. The fruit stand I got the juice from carried also jars of molasses and jam. I’m glad I didn’t buy theirs and made my own. Mine is fruitier and tangier.
Since my iranian boyfriend cooked fesenjun for me I'm so obsessed with pomegranate molasses! His family gave us a huge bottle of homemade one from iran. We've been holding back of using it but if it's possible to make it myself I would be so happy! I definitely give it a go! Thanks!
Thank you, i was searching for this after i heard about this from Shelby Shavarma Canada
I’m a Jordanian in Hanoi and have been craving some pomegranate marinade lamb roast! Thank you for sharing and hope your leg is doing better. Cheers!
This video is great. I've seen pomegranate molasses at the store and have stared at it more than once because I wanted to get it but I didn't know what to do with it.
No excuses now thanks to this video! Thanks a bunch :)
Exactly the problem I was hoping to solve. I'm sure you'll come up with some great uses of your own
I watched your latest video on how to make musakhan ("ADDICTIVE Palestinian rolls") and I am so appreciative that you already have videos on two key ingredients: sumac, and how to make your own pomegranate syrup. Thank you n_n
If anyone is watching this and is not from the Middle East, you should make this. It's really something else.
Indeed, I'm sure we can bring some people over to the dark side with this.
I love pomegranates but not balsamic vinegar, so I'm really looking forward to making this! Plus, making pantry staples makes me happy, haha.
Yay, well hopefully you like this and find many uses for it
just stumbled across this channel and binge watched almost every video you uploaded. they are so informative and entertaining, i especially love these pantry editions. middle eastern really is one of my favorites cuisines. please keep the quality content coming, love you obi
Thank you Tobias, it's much appreciated and I hope you learnt a thing or two. Let me know if you try out the recipes.
I don't like balsamico but I love this stuff. Could be used on a lot of things. In Syria it's used very much on shawarma and meats. In Turkey you can buy homemade versions of it in water bottles by an old lady in the market. Without sugar and lemon juice though - still excellent.
Indeed, it goes well with nearly anything! I'll have to buy some of those when I visit.
I love this channel. Its amazing. Eventually this is going to blow up, just keep it up!
Thanks!! I'm using store-bought pomegranate molasses and going to try the wings, from there I might try the homemade way :D
Ive used them pommegranet seeds in a raspberry coulis aswell on NY cheesecake omg it's so good
What a fantastic video! you covered everything there was to know about this sauce. The spilled juice made me want to cry. 😣
More awesome content from my favorite cooking TH-cam team :) Keep up the great work!
Thank you Amin! Good to see you here
I've just found your channel and already half of your videos moved to my favourites list.
Thank you so much for this recipe, I really needed it.
Greetings from Serbia 💗
Aww thank you, glad to have you here. Be sure to send us some photos when you try the recipes.
I saw some in a good spices/seasoning store and had never heard of it before but thought it looked interesting so bought it with no idea what to do with it. So thank you for the inspiration.
I make sticky rice balls with pomegranate juice and a chocolate pomegranate dipping sauce. Amazing! I will have to make this molasses as I cannot find any where I live. Thanks for the recipe!
Interesting, I've never heard of that. I've had chocolate coated pomegranate before and it's amazing! Hope you like it
thank you for this, I love pomegrante molasses, a great friend from Iraq introduced me to it! Now living in rural Spain i find it difficult to obtain so will be giving this a go. Also going to try carob molasses as we have a wonderful tree in the yard!
I'll never forget moving to California as a kid and finding my first ripe pomegranate. It had split open. I asked what these were and was told " chinese apples".
I learn so much from your experience with pomagranates. Thanks you.
Super comprehensive tutorial. I don't need to go anywhere else for tips. Thanks 😊👌🏻🙏🏻
I love using pomegranate molasses on meats, mainly lamb and quail and especially with some crushed pistachio
Thanks from Turkey, i was actually wondering what is the difference btw pomegranate sour and molasses and you exactly show Turkish brand one in the first video i watch. Very thankful.
I've just binged watched all your video's firstly they are magical and open up so many ideas since I love to eat middle eastern food but have never cooked it. I was wondering if you would maybe recommend a cookbook with more authentic recipes as I love having recipe books.
Thank you, I hope you try some of them. If recommend the aubergine fatteh to start, it's super easy. Check out Claudia Rhoden's books, they are pretty good!
Thanks for sharing! I'll have to try this sometime. Ever since buying pomegranate molasses to make your arayes last summer, I've been using it in salad dressings and sauces whenever I need another sweet and tangy note. I'll often mix it with some yogurt, lemon juice, and salt, and other mixtures of spices (like baharat!), and thin with water as needed. Definitely not orthodox, but has really made some phenomenal salads out of humble vegetables.
Amazing, it's definitely a versatile ingredient and your salad dressing sounds amazing. Try adding in some pomegranate seeds as well, they really take it to the next level.
@@MiddleEats I'll have to try that! Thanks again for sharing your recipes and insights :)
No problem
Great work Obi as always, will surely follow your instructions as soon as pomegranate season is back
No problem, hope you make some delicious molasses!
It never clicked that you can make a drink with it! Yum!
Indeed, there's actually a lot of drinks made with grenadine syrup, basically the same thing. Hope you try some out.
I love pomegranate so I'm definitely going to give this a try!
Amazing, hope you like it and be sure to let us know how it turns out.
I appreciate the additional ideas to use the molasses. This was very informative and straightforward. Thanks for this.
Very thoughtful, well made video. Would love to also see included in the pantry series: recommended brands, what to look for when shopping, perhaps Amazon link for reference, for those who are not able to make their own.
Thanks for the suggestion! I'll try include that in the next videos.
Your cooking is amazing!
Brotip: shell and membranes have more antioxidants than seeds. Usually, food industrials grind the whole fruits, hence the color and the bitter taste (therefore additives).
Fantastic as always! I finally found a bottle a little while back and picked some up. Looks like I'll have to quit eating it off a spoon and actually cook something!
Hahaha well it can be tempting to consume like that. Try it which ever way feels natural, it's a great ingredient whether used sweet or savoury.
Yay thank you! If you get to it in the future, please let us know how the Molasses made from freshly squeezed Pomegranate juice matches with the store bought juice you had to use as a last resort.
Oh so I thought I addressed that in the video. Basically the test batch with fresh juice was really nice, it was sweet and tangy and tasted berry like. The one from store bought juice was good, the flavours were a bit more cooked, I think that happens because the juice is pasteurised, but it was still really good. Then there's the ready made molasses, the one I currently have is not great, but sometimes I get a good one that tastes similar to the one made from store bought juice.
My ranking is:
1- Freshly squeezed juice Molasses
2- Store bought juice molasses
3- ready made molasses.
I experimented with a pomegranate molasses and tahini chewy candy, and it was sharp and clear in contrast. Also works phenomenally with pistachio.
I am from India...and ur recipe are different...feels so good to have discovered u
How about a pomegranate gravy/sauce for turkey??? I need to cook for my wife’s church and I want to add a little something different.🎉🎉🎉
You and your wife are absolute legends🥰 hopefully your leg is healing and your not left dealing with pinkish counters. I will be making this though I’ll have to use bottled pom juice as the fresh fruit isn’t available now in my area of the states. All the recipes I’ve made are spot on and I find are easy to convert to plant based options. TYFS. I’d humbly like to request a recipe for Amba sauce. As always so appreciate your joint efforts and continued success. Stay safe and healthy everyone ❤️ by the way, those of us blessed with curly hair don’t care😇let it flow.
Thank you, pretty much all better now! Hope it turns out great and you make many delicious meals with it. Glad to hear you've been enjoying them and hope you do for many more recipes to come.
I'll definitely look into Amba, tho it might have to wait till July August for the start of mango season. Thank you for watching!
Happy to hear your healing. Something more to look forward to. Thank you
So, I found a recipe that used pomegranate molasses, which I never heard of but it sounded amazing. Now I don't remember the recipe, but tia looks amazing!
Wonderfully made video. Answered all my questions before embarking on my first fesenjan. Off to the juicer!
Thanks, Obi! I'll be adapting this technique today to deal with several pounds of mountain cherries. With some luck, I'll even get a result that's close enough to pomegranate molasses that I can use it in some recipes as a different-but-still-good substitute- will keep you posted...
Cherries will make a good replacement I think for the pomegranates. If the cherries are organic/homegrown, it's worth checking them for worms/maggots. Cherries are VERY susceptible to infestations in colder climates. It's almost guaranteed in the UK.
@@MiddleEats So far, the pest damage has been mostly bird-related; less gross than worms, but I'll be investing in netting for next year! As they don't hold well once picked, homegrown is about the only way to get them. Luckily they make good hedging or landscape specimens, so if you want to try them, ask around and you might be able to find some bushes to harvest in unexpected places. They have a few common names (Nanking cherry, downy cherry, etc.) and the scientific name is Prunus tomentosa.
It goes great as a koobideh kabab baste and part of the sauce for bademjan polow in Iranian cuisine, too!
Bademjan Polow looks like a saffron infused Maqluba, definitely an interesting dish. I'll have to try it. Thanks!
Cool vid, thank you!
The supermarket around the corner sells bottles of 1L with Armenian pomegranate juice ("100%"). Next thing is me doing pg molasses... in order to make a muhammara. And to use it as all-purpose tangery seasoning. Can't wait!
Great teaching 👍 👏 👏👏👏👍
Great love and respect from INDIA 🇮🇳 🇮🇳🇮🇳🇮🇳🇮🇳
i clicked on this video for the "where do i use it" since i tend to put it in maybe 60% of the food i make and i worry it'll annoy my guests
😂 it can't always be the star but almost all my dishes end up with at least a little bit. sometimes ill restrain myself and just use the classic sumac and tomato paste sweet/sour combo but even then a little pomegranate molasses really brings out the flavor.
Hahaha, well as long as it tastes good, then that's all that matters. Hope I have you a few ideas.
such an underrated channel!
Thank you Max, glad you are enjoying it.
Other than its use in the usual ME foods, I also use it for pomegranate glazed steak tacos! Yum!
Ooh and add some chimmichurri, that would be a match made in heaven
I thought this is something different but it seems like I have already made something similar to this.
I have made fruit syrups by using mango or litchi or green mango instead of Pomegranate. Was curious of knowing about Pomegranate Molasses after watching "shelbyscanada" Shawarma!
That looks great Obie
Just found your channel. Love your videos. Consider a "Pronunciation guide" in the video. Would love to know how to pronounce the name of the dish properly (as well as any ingredients). Keep up the great work!
Could you teach us how to make arabic bread... not just the pita bread, but for example the iranian bread the very big bread cold hot bread in egypt, as well as the egyptian bread made of wheat... the first time i was in middle east what amazed me was the bread! i wasn't expecting it be that delicious although i tried back in America pan pita and some pakistanies bread.... another thing that mesmerised me was the dates... wow! i want to trie everything made out of dates!!!! i wanted to carry a palm date in my bag!!! so i will appreciate cakes, drink, cookies what ever with dates!! please!
In Iran, we love sour foods, which is why our foods usually have pomegranate paste, plum paste, caraway paste, tamarind, apricots and prunes, or sour orange juice, sour grapes.
Yes, I'm excited to make more Iranian dishes
The upsides and downsides you experience in formulating your recipes help tremendously in knowing whether a recipe is worth the effort. I felt for you when the strainer broke.
I have had a Golden Harvest Pom molasses that matches your guidance on my Amazon wish list, but it’s $19+- USD and of course the reviews vary. To make or not to make is the question. Your comparison to a quality balsamic vinegar is apt given the price and effort required to make both. Thanks for our weekly visit to the Mideast.
Thank you! Well it's all part of the journey we are on together, now I just need to replace that broken one.
If the reviews vary, then see if you can get fresh pomegranates cheaper. You might want to make a smaller amount at first. If you're in a farming state, then you may be able to pick them up cheaply from a fruit market or whole seller. But yeah it's definitely something you should try! Thanks for watching and being a Patron!
I ❤ shelby's Canada... pomegranate molasses ❤❤🇮🇳🥰💖
Hi everyone,
If pomegranate molasses/juice is too expensive in your area or not available, you can make a somewhat similar alternative if you have the following ingredients in your house:
-A bottle of red wine
-2-4 tablespoons of strawberry jam
-3-8 tablespoons of Cherry "paste" : Fresh cherries that you have halved, pitted, and
have cooked down in a sauce pan for about 30 minutes or so, until most of the water/juices are gone.
-2-4 tablespoons of sugar
This fruit is what was in season in my area. I always also have a bottle of cheap $4-$6 wine on hand for cooking meats (Italian/French cuisine).
Steps:
1) Use 3/4 to a whole bottle of red wine
2) Boil on medium or medium high, stirring every 10 seconds or so, until it is reduced to 1/3-1/5 of its actual size. This takes the longest, about 40-60 minutes.
3) Add the cooked down cherry paste, add the sugar, add strawberry jam
4) Stir until the sauce thickens and coats the back of a spoon.
The interesting thing here, is that the wine adds a bitter layer of woodsy notes/complexity, and the strawberries add some fruitiness to it.
The cherries also help sweeten it a bit, and also adds another dimension. The sugar helps balance the sour wine.
So now what I have now is not quite as bright or fruity as a pomegranate molasses, but has a similar flavor profile:
-Sweet
-Sour
-(some) brightness/fruitiness
-and additionally, some bitter, oak-like notes
Basically, all pomegranate molasses is, is a pomegranate juice reduction.
I'm sure an even more budget friendly version would be to use cranberry juice, strawberries, some balsamic vinegar, some sugar, and cook it down. Will try that one next.
Thank you...I found it easier to put all the seeds in a ziplock bag n bash them up n then squeeze the seeds un the cloth now following the rest of the recipe according to your video
Great, glad it worked out for you. How are you finding the pomegranate molasses?
I will definitely make it very soon. Thanks!
Can you make stuffed vine leaves recipe with pomegranate molasses?
Your channel's name is so creative love it!
Thank you. Check out the Iraqi Dolma recipe on my channel. You can make that and stuff the vine leaves with it. I show how to prepare the vine leaves and roll them in that video. It really tastes amazing!
@@MiddleEats I must have missed it. I'll check it out thanks!
Shelby's Canada brought me here. Pomegranate Molasses
Za Bomogrante Molasses
We go through pomegranate molasses so quickly in my house so i dont think ill make it regularly but im def going to try this out for the novelty!
Also, fluffing up the store bought ta3mia mix made it 1000% times better in terms of crunchy outside and soft inside, thank you for the excellent ideas and knowledge in your videos 💜👍
Yeah if you consume a lot, it's definitely cheaper to buy it. But it's worth trying this just so you know what the fresh one tastes like, it's amazing.
Yay, so happy to know it worked well for you. I was amazed the first time I tried it!
WOW i will try it soon thank you
What type of pomegranate did you use? I mean where they sweet or a bit sour.
You can use either, these ones were sweet pomegranates. It will make a difference to the end product, but the lemon we add ensures that it is sour enough.
Thank you 💞💞💞
You keep this up and you’ll be the second person I give $5 a month to on patroon.
If your clothes got fruit stains or pomegranate stain .. it’s so easy to remove all you need is to put it in hot or boiling water till it gets removed( you can rub it under water after it becomes warm)
I once made chewey caramels, and instead of corn syrup, I used pomegranate molasses. They came out red, sweet, and sour!
I really want that same apron to give as a gift. Where did you find it? Amazing video as usual!! Excited to try to make my own
It was a gift and it's actually from Risdon & Risdon. They're a brand who make handmade aprons and other clothing in the UK. It's amazing quality and it was made to a custom size to fit me. Thank you
what a great video! thank you!
Just found your channel. Love your presentation style. Subbed.
Thank you, glad you are enjoying it! Hope you try some of the recipes.
@@MiddleEats I'll be trying the pita recipe tomorrow, but gluten free.
How did it work out?
@@MiddleEats Very well. I made six, ate four for breakfast (!), and had two with dinner. Gluten-free doughs are very wet, and this was no exception. Making it into rounds is tricky, but doable. In much the same manner as you demonstrated when making Egyptian falafel, one has to form the rounds on parchment and bravely apply them to the hot steel (or pan). When they're warm, there's little noticeable difference from wheat bread, aside from the fragrance, but leftovers need toasting or reheating to not be ever so slightly chalky. Brown rice flour does not hydrate significantly. I pair it with an equal measure of tapioca starch flour for all my gf breads.
Well I'm glad to hear that, did they puff up well? I was concerned if they would rise properly.
I love this stuff on my meat after a long day of fasting to enjoy at iftar
Do you think frozen pomegranate seeds can be used as well? Easier to find all year round and much cheaper.
Nice videos! :)
You know what, it never crossed my mind to check for them and what do you know, they exist! Yes they can definitely be used in place of fresh pomegranate seeds, just remember to defrost them fully before blending them!
@@MiddleEats thank you! I'll definitely try this out soon! :) but first tonight I will make your shawarma recipe ^^
Amazing, hope you like it!
Looks good thanks for sharing please saty connected
Perfection
I love your videos 😍
Thank you Marcos!
Thanks very informative 👍
excellent channel!
Great job عاشت الايادي👍👍👍
I HAVE to try the chicken wings with it!! looks amazing!!! DO you add it on at the end of cooking?
I've got a similar recipe on the channel, it was the first I ever did. You basically cook the wings about 90% of the way then glaze them a couple times.
Seems very interesting
It really is. I made some a few years ago to go on as a glaze for roast chicken and my husband and I could not stop eating it.
Indeed it is. I think it's the kind of ingredient that deserves global recognition in every kitchen, like soya sauce and balsamic
@Robert Jones, I don't blame you. It is amazing with roast chicken!
Wow amazing thanks
Excellent
These syrups are really really old at least going back to the middle ages (grape syrup goes back to antiquity) Back then most western European high class recipes was Middle Eastern-influenced, and European nobility couldn't get enough of the spices, sugar, citrus fruits, almonds, nuts and dried fruits of the souqs of the caliphate. Date syrup and other kinds were quite common in European cooking. In fact the word syrup comes from the Arabic word for a drink "sharab".
These syrups has been preserved in western cocktails were there's still a "grenadine" syrup - deriving directly from this one, albet with a stranger taste. There's also a cocktail called "shrub" that derives from the same word.
Indeed, some of them even survive to this day. Golden syrup and Treacle are still in use in the UK in our recipes.
Thanks for the interesting facts.
It's a stranger taste because the mass-market western grenadine is Rose's. And that's HFCS and a bunch of other junk, with any actual pomegranate taste in the "natural and artificial flavors" category. It derives from pomegranate molasses in spirit, but not in actual ingredients. Which is funny, because "grenadine" comes from the French "grenade" which is literally their word for pomegranate. I make my own grenadine for cocktails/sodas which is basically just PM and a little orange blossom water. It is delicious!
Indeed, I'm not a fan of grenadine syrup as sold, it's always too sweet and artificial tasting. That sounds nice!
@@MiddleEats Yup here in Sweden too. It's essential in our version of cabbage roll "kåldomar" which is a dish inspired by Turkish Ottoman dolma.
Amazing, thanks for teaching me.
I am commenting live as I am watching and I was shocked @04:32 when the sieve broke!
I'm glad I caught it on camera, I literally cried. So much delicious juice wasted.
Loved it bro.
Thanks for these videos! I've been looking for pomegranate molasses for years and never find any in the store, this video is now bookmarked to try in the fall when pomegranates are in season again! Would be interesting to learn more with you about za'atar or various schoogs (spicy pepper spreads, not sure how to spell in English).
Im gonna use this for my shawarma sauce
Lol!! Your hair looks great!
Great video
THANK YOU !!!!!
thank you